Penne with Turkey, Arugula, and Sun-Dried-Tomato Vinaigrette

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Ingredients

1. 6 reconstituted sun-dried tomato halves, chopped
2. 2 cloves garlic, smashed
3. 1 1/2 tablespoons balsamic vinegar
4. 3/4 teaspoon salt
5. 1/2 teaspoon fresh-ground black pepper
6. 1/3 cup plus 1 tablespoon olive oil
7. 1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips
8. 1/2 pound penne
9. 6 ounces arugula (about 3 bunches), cut into 1/2-inch strips, or 5 ounces (1 bunch) watercress, large stems removed

1. In a blender, combine the sun-dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend until a paste forms. With the machine running, add the 1/3 cup oil in a thin stream.
2. Sprinkle the turkey with the remaining 1/4 teaspoon each of the salt and pepper. In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Cook the turkey, in two batches if necessary, until just cooked through, about 3 minutes. Do not overcook. Transfer the turkey to a large bowl and add the arugula.
3. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain, toss with the turkey and arugula and the tomato vinaigrette, and serve warm.